Orange, Fennel and Olive Salad

• 4 large navel oranges, peeled, halved crosswise
• 1 fennel bulb, green stalks and feathery leaves removed
• 2 shallots, finely diced or thinly sliced
• 8 Kalamata olives, pitted, halved
• 3 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing

1. Quarter orange halves, then cut each quarter into thin slices, reserving any juice.
2. Place orange slices and reserved juice in large serving bowl; set aside.
3. Cut fennel lengthwise in half, then cut crosswise into thin slices.
4. Add to oranges along with the shallots and olives.
5. Add dressing just before serving; toss to coat.

oranges, fennel, shallots, olives, kraft lite raspberry vinaigrette dressing

Taken from www.kraftrecipes.com/recipes/orange-fennel-olive-salad-105235.aspx (may not work)